Sweet and sour lightly salted tomatoes. Quick lightly salted tomatoes, recipe with photos

A couple of days before the planned feast or simply, wanting to diversify the everyday diet, let’s worry about universal snack without gastronomic sophistication, high cost and claims to the status of a delicacy, but beloved by many, appropriate “both in the world and in the feast.”

Most quick way pickling - in a plastic bag, with cut-out recesses in place of the stalks and a large number salt. Chopped garlic is often added aromatic herbs, having pulled the knot together, they chicken out and leave the sealed package for several hours. Tomatoes are soaked salty juice, but still retain firm flesh and taste close to fresh.

A different result for lightly salted instant cooking in a saucepan - the recipe is in front of you. It takes a little more time (two days), but such tomatoes are thoroughly saturated with brine, wine spice, in moderation, but they are completely filled with salt, spicy aromas and are far from the original ones. You can treat yourself earlier, after a day - it’s delicious, but tomatoes will reach their real, mature taste after 48 hours.

I repeat, for pickling, pickling, and pickling, I recommend choosing tomatoes collected from the ground. As a rule, such varieties are fleshy, with hard skin, colored deep red, without white streaks inside. Ripened in the sun, they are distinguished by a pleasant sweetness and a confident tomato taste. If we managed to acquire ripe seasonal tomatoes “one-on-one”, and even with “tails”, we will try to preserve their picturesque appearance.

Preparation time: 48 hours / Quantity: 1 kg / Enamel pan 2.5 l

Ingredients

• tomatoes 1000 g
• garlic 3-5 cloves
• table vinegar 9% 1 tbsp. l.
• salt 1 tbsp. l. with a slide
• sugar 1 tbsp. l.
• allspice 3-5 peas
• bay leaf 2-3 pcs.
• optional: chili, cilantro, currant/cherry leaves, horseradish root

Quick recipe for lightly salted tomatoes

We wash the calibrated tomatoes in cold water, leave a cross-shaped cut on each bottom side and also use a knife to outline a small area around the stalk.

We lower the clean tomatoes into a wide container, fill them to the top with boiling water - steam for 7-10 minutes, then pry up the edges of the skin at the cuts and separate them from the pulp with flaps. Without any hassle, you don’t have to bother with the stalks, pick them while washing them, and now clean them completely after a hot “bath.”

Our quick-cooking salted tomatoes in a saucepan, according to the recipe, require a spicy wine brine - usually, 500 ml of water is taken for 1 kg of fruit. To make the tomatoes float freely and soak faster, measure out 600-650 ml of water, boil with salt, granulated sugar, allspice peas and bay leaves. Try the liquid, it is possible that the concentration of salt and sugar is low in your opinion, adjust. Also with spicy additives - instead of or together with allspice and bay leaves are seasoned with coriander, dried thyme/thyme, rosemary, dill seeds and mustard.

After an active boil, reduce the temperature and cook for 3-4 minutes, saturating with aromas and dissolving solid crystals. Remove from heat, pour in apple-flavored vinegar, cool until warm.

The next step of the recipe is free, at the discretion of the cook, not mandatory, but strongly recommended. Since the appetizer will last only two days before being served, the tomatoes and brine will remain relatively delicate, they especially do not need any tannins or preservatives for long-term storage. Having on hand bouquets for preservation (umbrella dill, horseradish leaves, currants, cherries), use them! Cover the bottom with leaves from a blackcurrant bush, throw in a few rings of warming chili, crushed or chopped garlic cloves into thin slices.

We load the peeled tomatoes, do not tamp them, leave half a bunch of fresh cilantro or other favorite greens nearby.

Pour in warm liquid with spices and vinegar - the vegetables should be completely immersed in the brine. Cover with a towel and leave for the next two days at room temperature. Prompt pickling requires vinegar and a warm environment - by excluding vinegar, adding chilled brine and/or putting it directly into the cold, expect that the fermentation period will increase significantly. After two days, we move the lightly salted instant tomatoes in a saucepan with a lid onto the shelf of the refrigerator-cellar and let them cool until lunch or dinner.

Appetite-stimulating pickles, including pickled, pickled and our lightly salted tomatoes are in no way inferior fresh vegetables, the more “heavy” mayonnaise salads, and in the chilly season they come in especially handy: with baked, fried or jacket potatoes, juicy steak And dietary bird- everything that a self-assembled tablecloth is rich in.

Delicious recipe lightly salted tomatoes for you, our dear readers. Lightly salted tomatoes in the bank They are distinguished by the fact that they do not contain preservatives, use a small amount of salt and are very fast. In addition, tomatoes are salted in brine, which means they can be stored in the refrigerator much longer than those cooked in a pan or in a bag, which must be eaten immediately.

Note to housewives: For pickling tomatoes, it is better to choose a variety with thick skin and small size. It is necessary to pour tomatoes warm brine, but not hot, so that the tomatoes do not burst, and outwardly lightly salted tomatoes looked beautiful, like fresh.

Recipe for lightly salted tomatoes with garlic and herbs

5 from 1 reviews

Lightly salted tomatoes in a jar

Type of dish: Preparations

Cuisine: Russian

Ingredients

• Water – 1 liter,
• strong tomatoes – 1 kg,
• garlic – 5 cloves,
• granulated sugar – 1 tbsp. l.,
• salt – 1 tbsp. l.,
• black peppercorns – 5-7 pcs.,
• tarragon (tarragon) optional – 3-4 sprigs,
• hot pepper,
• bay leaf – 1 pc.,
• green.

Preparation

1. First, wash the tomatoes and remove the stems.
2. After this, in each tomato, in the place where the stalk was, we make a shallow puncture with a toothpick.
3. Then place half the herbs, peeled garlic and small piece hot pepper.
4. Then, spread the tomatoes and the rest of the seasonings on top.
5. Prepare the brine: to do this, boil water with salt, granulated sugar, peppercorns and bay leaves for 2-3 minutes. Cool until warm.
6. Next, pour the cooled brine over the tomatoes, cover with gauze and leave at room temperature for two days.
7. After this time, cover the jars nylon cover and put it in the refrigerator for storage.
8. Lightly salted tomatoes are ready.

Bon appetit!

A delicious recipe for lightly salted tomatoes for you, our dear readers. Lightly salted tomatoes in a jar are different in that they do not contain preservatives, use a small amount of salt and cook very quickly. In addition, tomatoes are salted in brine, which means they can be stored in the refrigerator much longer than those cooked in a pan or in a bag, which must be eaten immediately. Housewives take note: for pickling tomatoes, it is better to choose a variety with a thick skin and a small size. It is necessary to pour the tomatoes with warm brine, but not hot, so that the tomatoes do not burst, and lightly salted tomatoes look beautiful, like fresh ones. Recipe for lightly salted tomatoes with garlic and herbs 5 from 1…

Cooking lightly salted tomatoes: dozens of recipes in one article!

What could it be tastier in summer than lightly salted tomatoes for baked potatoes? Just salted tomatoes with spices! In this article we will talk about the intricacies of choosing raw materials, preparing for pickling and, of course, share the most delicious recipes for lightly salted tomatoes.

Lightly salted one-day ones are great - after all, if kebabs are brewing tomorrow, then in the evening you can quickly collect tomatoes with seasonings in a bag and put them on the table tomorrow. Tempting? Of course yes! The perfect solution for a good housewife.

So, the ingredients:

• Small unripe or even green tomatoes 10-12 pcs.;
• Juice of half a lemon (if it’s not juicy, which happens quite often at the beginning of summer, juice of a whole lemon);
• Salt - a heaped tablespoon;
• Sugar - 2 tbsp. spoons;
• 3 cloves of garlic;
• A bunch of cilantro and dill, add other herbs if desired; many people like it with celery greens.

Wash the greens and place on a paper towel to dry, repeat the same with the tomatoes and garlic. It's important to keep everything dry!

Select a form for slicing tomatoes. Green ones taste better in large cubes, and unripe red ones in slices. Ripe fruits You can pierce it with a toothpick in several places.

We cut the greens and grind them in a meat grinder with a large mesh or in a blender, but not until homogeneous mass. Pass the garlic through the garlic press.

All that remains is to put it in a bowl. We recommend the bag as it keeps the dishes clean, prevents contact with metal and ceramics, and is also easy to transport. If desired, you can pickle it in a jar, but with a plastic lid, or the favorite of many - in an oak barrel.

Put everything in a container, add salt, sugar, lemon juice and mix thoroughly. Add the tomatoes and mix more carefully again. Place in the refrigerator for a day.

Important: do not store in the refrigerator for more than 7 days; when over-salted, they become too rich and lose their taste.

Recipe for lightly salted, pickled tomatoes in a saucepan with cold water

Preparing pickles for future use is a good thing, but in the summer don’t forget to please your family with delicious pickled and lightly salted tomatoes. For those who love simple and delicious recipes we recommend trying it cold pickling tomato in a saucepan. Why in a saucepan? Why waste time packing tomatoes into jars? After all, in 2-3 days you will serve them to the table.

We will need:

• 3 kg ripe tomato(just those that didn’t fit the first recipe);
• 1 tbsp. spoon of vinegar 9%;
• 3 tbsp. spoons of salt;
• 1 tbsp. spoon of sugar;
• 1 head of garlic;
• Horseradish leaf and dill with umbrella;
• One leaf of currant and cherry.

Wash the tomatoes and all ingredients. Pierce with a toothpick near the stalk. Wash the pan and wipe dry. At the bottom: horseradish leaves, an umbrella of dill and currant and cherry leaves. We place the tomatoes close to each other, but without pressing them to the top with their stalks. After the first layer, gradually add finely chopped garlic.

Now pour vinegar evenly and fill with bottled or boiled cold water. We wait 3-5 days and put it on the table! By the way, this same method is great for pickling in a barrel, which is installed in the cellar for the whole winter! But in this case they will already be salty.

So, for a 10-liter pan filled with tomatoes we will need:

• Dill branch with umbrella;
• One root of horseradish;
• One parsley root;
• Head of garlic;
• Peppercorns and black 10 pcs., bay leaves 5 pcs.;
• A pod of hot pepper.

Wash everything and begin to add it - a layer of tomato, a layer of seasonings and horseradish leaves on top, another layer of tomato, seasonings and dill, and so on until the very top of the pan. Now all that remains is to fill it with brine - 2 tbsp per liter of water. spoons of salt. Cover with gauze and place in cool place(cellar or bottom of the refrigerator). Every other day we remove the mold (a normal phenomenon during fermentation). After 3 days we repeat the procedure with mold, and on day 5-6 pickled tomatoes you can try.

The recipe for an excellent snack says - tasty and juicy in the evening, and the brine is medicinal in the morning. Be that as it may, in most cases all generations gather at the table, including children, who certainly do not need preservatives. We offer to prepare fermented barrel tomatoes without a barrel.

We will need a 6 liter bucket (if you have more, calculate proportionally):

• Tomatoes (by filling);
• Pickling broom (horseradish, dill, roots of parsley, parsnip, celery, cherry and currant leaves, and other herbs, whatever you like);
• Head of garlic;
• Additionally: peppercorns of different varieties, cloves, bay leaves, salt (necessarily regular, non-iodized).

It is very important to choose the right variety tomato. The classic is the familiar cream, but there may be other meaty varieties. Multi-colored tomatoes look especially good on the table.

Wash the tomatoes under cold water, remove the stems, and discard the spoiled ones.

The green broom also needs to be washed and then cut into pieces 5-6 cm in size. Mix so that the composition is as homogeneous as possible.

We wash the bucket, rinsing it especially well after washing. Cover the bottom with herbs and seasonings, and begin laying out layer by layer of tomatoes. Be sure to sprinkle each layer with at least a little greenery.

Now boil water and add salt. For 3 liters of water - 100 grams of salt. If the bucket is plastic, fill it with warm solution so that the bucket does not burst, but if it is metal or wood, you can fill it with almost boiling water.

We wait 2 weeks and serve!

Argue if you want, or not, but the most delicious pickled tomatoes are in an oak barrel. And by the way, its purchase is very worthwhile if you have a basement or cellar. If you are confused by the cost, you should remember our grandmothers, they oak barrel served for decades. The main thing is to take out the barrel in the spring, wash it thoroughly and put it in the sun to dry. Then we put it in a dry room until salting this year.

So, we need:

• Firm, undamaged tomato, can be in one barrel different varieties, but green and ripe in different barrels;
• 2 kg bell pepper;
• For a 50 liter barrel 3 pickling brooms;
• Leaves of currant cherry, laurel;
• Peppercorns: white, allspice, black, red;
• Hot pepper pod;
• Salt.

Wash the vegetables, cut off the stalks, and remove any bruised or damaged ones. Pour boiling water over the barrel and place a third of the greens on the bottom so that it covers the bottom of the barrel. Place the tomatoes, crushing them with herbs and periodically bell pepper(he gives special taste and piquancy to tomatoes). Fill the barrel and fill it with brine at the rate of 30 grams of salt per liter of water, first boil, cool and pour. If there is not enough brine, don’t worry, prepare more brine and add until it’s full.

Cover with clean gauze and a lid. Leave it in the cellar for a week, after which you will need to remove the mold from the gauze every 3-4 days. To do this, you will need several cuts so that you can change to a clean cut each time.

Video: Lightly salted tomatoes per day: recipe

We will need a large plastic basin, but a container is better, since it is easy to transport outdoors, and who wants to have dinner at home in the summer?

Ingredients:

• 1 kg of fleshy tomatoes;
• A bunch of dill with parsley;
• Multi-colored peppercorns 5 peas of all colors;
• 3 cloves of garlic;
• 1 tbsp. spoon of salt.

Wash the tomatoes, cut into 4 parts, place in a bowl. Wash and chop the greens, squeeze the garlic through a garlic press. Add salt, carefully mix thoroughly, close tightly and leave on the windowsill (in the warmest place in the house) for 2 hours. Bring to the table!

Spicy tomatoes, or as we like to call them in Korean, are loved by many, but remember, this dish is not recommended for children.

Recipe for 1.5 liter container:

• 1 kg tomato;
• 2 pcs. bell pepper;
• 1 piece chili pepper or other hot pepper;
• Head of garlic;
• Dill, parsley, basil, mint.

And for the marinade:

• 2 tbsp. spoons 9% vinegar;
• 50 ml. vegetable oil;
• 50 g sugar;
• 1 tbsp. spoon of salt.

Wash all the vegetables, chop the bell pepper, mince the hot pepper with the herbs, mix thoroughly.

Prepare the marinade: combine the vinegar, vegetable oil, salt and sugar. Mix.

Cut the tomatoes into 2 parts and put them in a container. Add spices and marinade. Carefully close the jar or container and turn the lid down, after 2 hours it returns to its normal position. After 8 hours we put it in the refrigerator, after a day you can serve it!

Tomatoes stuffed with cabbage, lightly salted, quick: recipe

Another delicious snack recipe!

We will need:

• 3 kg tomato;
• 5 kg of white cabbage;
• 1 medium sized carrot;
• 2 liters of water;
• 2 tbsp. spoons of sugar;
• 4 tbsp. spoons of salt.

Shred the cabbage and grate the carrots.

Tomatoes - remove the caps and take out the insides. We start with cabbage. We tamp a little, but so as not to damage the tomato. Place in a container.

Now mix all the other ingredients and bring them to a boil. Fill the container and cover with a lid. Let it cool and put it in a cool place for 2 days. Transfer the tomatoes, strain the brine and add again. You can immediately put it on the table, or you can store it in the refrigerator for up to 14 days.

Lightly salted tomatoes with basil and garlic: recipe

Ingredients:

• 2 kg. Tomato;
• 2 liters of water;
• 150 gr. (bunch) basil;
• 5 tbsp. level spoon of salt;
• Bulb;
• 3 cloves of garlic;
• Bay leaf and peppercorns.

Chop garlic, onion, basil. Cut the tomato so that it can be stuffed. Filling: peppers, garlic, basil. We start and put it in a container. Fill with brine and place a plate on top so as to cover the entire surface, place a weight on top. We leave it in the kitchen for three days, and then move it to the refrigerator or cellar.

Lightly salted tomatoes in Georgian style

We will need:

• 1 kg tomato;
• A bunch of cilantro;
• 6 cloves of garlic;
• 5 peppercorns;
• 5 teaspoons of hot red pepper;
• Salt and sugar.

Wash and dry small tomatoes. We make cross-shaped cuts. Pour boiling water and wait 2-3 minutes. Carefully remove the skin from the tomato.

Chop the greens.

Chop the pepper.

Cut the garlic into slices.

We wash and sterilize the jar. Place peppercorns, a third of cilantro, and a quarter of garlic at the bottom of the jar.

Carefully lay out a third of the tomato, cover with cilantro, garlic, pepper, lay out the rest of the tomato and cover with the remaining spices.

Make the brine and pour it hot into a jar. Close the lid and leave for 3 days.

Enjoy pungent taste Caucasus!

Ingredients:

• 1 kg tomato;
• 1 tbsp. spoon of salt;
• 1 head of garlic;
• Parsley and celery greens.

We choose tomatoes that are firm and greenish. Remove the caps and cut out the core. We don’t throw away the caps, but the core can be put into another dish.

Wash the greens, shake off the water and grind in a meat grinder with garlic. Fill the tomatoes with minced meat and cover them with caps. Place in a container with the caps facing up in one layer.

Brine: per liter cold water dissolve 2 tablespoons of table salt. Pour over the tomatoes and place a plate on top and install a weight. In cool weather for 3 days.

After 3 days you can eat!

We suggest making lightly salted tomatoes in a barrel, and pickling all that remains for the winter.

Ingredients:

• 10 kg of tomatoes;
• 5 kg salt;
• Cherry and currant leaves;
• Dry mustard;
• Spices to taste.

We twist a quarter of the tomato through a meat grinder; trimmed fruits, soft and overripe, will go well there.

We line the bottom of the barrel with green leaves and cover a row of tomatoes. Sprinkle with salt and mustard. Next row of leaves, tomato, salt and mustard. And so on to the very top.

Having filled the barrel 1/3 full, pour in the tomato, and repeat, filling 2/3 to the top.

Now cover with a lid with a hole and add juice to the top. We don’t close the lid and let it ferment for two weeks. After this, we can eat it, or close the lid and leave it for the whole winter.

Another option for daily lightly salted tomatoes, which have light taste and a pleasant aroma.

Place large tomatoes in a pan, first cutting off the cap. Insert half a clove of garlic and half a teaspoon of salt into each tomato.

After the tomatoes are laid on top, cover the cherry and currant leaves, pepper and after that you can lay a second layer of tomatoes, but the third layer is no longer recommended so as not to damage the lower fruits.

Pour mineral water into a pan and boil (1 liter), at the end add 2 tablespoons of vinegar and pour in the tomatoes. Let it cool and put it in the refrigerator for a day.

Delicious tomatoes are obtained with honey and garlic; for cooking we need:

• 5 kg “Lady fingers” tomato;
• 1 word spoon of salt;
• 1 head of garlic;
• 3 peppercorns;
• 2 pcs cloves;
• 2 tbsp. spoons of honey;
• 1 piece dill umbrella;
• Laurel and currant leaves.

Wash the tomatoes and remove the stems; set aside the damaged ones. Peel the garlic and cut it into several pieces. Dip a piece of garlic into each tomato. We put everything in jars, divide the spices by the number of jars, add them and pour boiling water over them.

We wait 3-5 minutes, pour the water into the pan, bring to a boil and pour again. Wrap it up and let it cool in the warmth.

In a week you can open and eat!

Video: Lightly salted tomatoes with mustard recipe

Video: Lightly salted tomatoes for the winter in jars under a nylon lid without vinegar: recipe for a 3-liter jar

Video: Lightly salted tomatoes with celery and garlic

Video: Lightly salted tomatoes with horseradish

Delicious snack - lightly salted cucumbers, tomatoes and bell peppers. And it couldn't be easier to prepare!

1 kg of cucumbers, cut off the caps on both sides, 1 kg small tomatoes pierce it in several places with a toothpick, cut 0.5 kg of bell pepper into slices. We put everything in a bag and fill it with a glass of salt, finely chopped herbs (dill, parsley, celery, cherry leaves, currants), add chopped onions(200 gr). Add the bay leaf and pepper, mix thoroughly but gently, tie the bag tightly and leave in a warm place for 3 hours, put it in the refrigerator for 3 days and put it on the table!

Video: Instant lightly salted green tomatoes

Video: Lightly salted cherry tomatoes

Have you decided not to wait until a month has passed, the tomatoes will be well salted? Do you want to enjoy it in just a few hours? great snack? Then you need to pickle tomatoes according to the instant recipe. You can choose your favorite recipe from several presented and cook salted tomatoes different types. You will need boiling brine, a little more salt, tomatoes of the same variety and size. All you have to do is follow the tips to get very tasty and healthy tomatoes as quickly as possible. For connoisseurs original tastes worth a try unusual recipes with the addition of special spices and vegetables. Cook with inspiration and pickle tomatoes quickly!

1. Choosing the right tomatoes. Pay special attention to the choice of tomatoes. They must be of the same variety and approximately the same size. If the tomatoes vary greatly in weight, large ones will remain unsalted.
   
2. Pickle tomatoes of the same color. Greens, yellow tomatoes It’s also not worth salting with red ones - the flavors will mix, and you won’t catch the desired aroma. Besides, green tomatoes take longer to salt.
   
3. Plum tomatoes. Plum tomatoes are excellent for pickling. Not all housewives have gotten used to them yet, but they have great taste, fit well even in small jars. These tomatoes are a cross between regular tomatoes and cherry tomatoes.
   
4. The smallest ones. You can also pickle cherry tomatoes. They are tiny, have a delicate taste, delicate skin. You have to be careful with it so as not to damage them. Otherwise, you will not get salted tomatoes, but tomato paste with skins. The brine for cherry tomatoes should be weak, this is the only way to avoid oversalting them. It’s better not to add any spices.
   
5. No damage to the skin. Please pay special attention: There should be no dents, scratches or damage on the skin of the tomato. Otherwise, juice will begin to flow out of the tomatoes and the pulp will be squeezed out. If you need a paste, it is better to peel and crush the tomatoes immediately. And salted tomatoes should be whole. There is no need to pierce them to speed up salting! Tomatoes are not cucumbers that can be salted by first piercing them with a fork.
   
6. Everything in moderation. Because tomatoes have enough delicate taste, you should not add too many different herbs and spices. Try to enjoy more natural taste tomatoes.
   
7. Hot brine is a quick salting solution. To quickly pickle tomatoes, you need to fill them with boiling brine and use more salt. Then you can try delicious salted tomatoes in just a few hours.
   
8. No twisting needed. I would like to note that it is not at all necessary to tighten the jars. All you have to do is use regular jar, plastic lid, boiling brine. The tomatoes will be tasty and will not stale, and hot-salted tomatoes should not be stored for a long time in any case.
   

• tomatoes of the same variety, size;
  
• one and a half liters of water;
  
• 2.5 tablespoons of coarse salt;
  
• 2 tablespoons sugar;
  
• garlic – 2 cloves;
  
• 1 teaspoon vinegar - optional;
  
• dill sprigs with seeds;
  
• 2-3 leaves black currant;
  
• cinnamon - on the tip of a teaspoon.
  

1. Wash the tomatoes. Be careful not to damage their skin.
   
2. Peel the garlic and cut it into thin slices. Press it down a little with a knife, but don’t turn it into a mass. Juice should appear.
   
3. Soak black currant leaves in a small amount warm water along with dill sprigs for about half an hour. Salt the water a little.
   
4. Place garlic at the bottom of the jar.
   
5. Boil the brine with salt, sugar, vinegar, cinnamon.
   
6. Place currant leaves and dill on the bottom of the jar, and pour the remaining water from under them there. There should be little of it - 2-3 tablespoons.
   
7. Carefully place all your tomatoes into the jar. Do not squeeze them or scratch the skin.
   
8. Pour brine over the tomatoes. Close the jar with a lid and leave for 3-6 hours.
   

Can be used different recipes. The taste will vary depending on the ingredients.

Tomatoes with onions, garlic and bay leaves
Take the following ingredients for your snack:

• tomatoes;
  
• onions, white and red;
  
• coarse salt – 3 tablespoons;
  
• sugar – 2.5 tablespoons;
  
• a little fine salt;
  
• dill sprigs with seeds;
  
• small cloves of garlic, preferably young, 5-10 cloves;
  
• a few black currant leaves;
  
• one small bay leaf;
  
• three peppercorns.
  

1. Rinse the tomatoes carefully.
   
2. Cut the onion into thin rings.
   
3. Place sprigs of dill, peppercorns, blackcurrant leaves and bay leaves on the bottom of the jar. Add onions there too.
   
4. If you have tiny baby garlic, just place it in the bottom of the jar. Cut larger garlic into thick slices and sprinkle on top fine salt. Leave it like this for half an hour, and after that put it on the bottom of the jar.
   
5. Place the tomatoes in the jar, just don't squeeze them.
   
6. Boil the brine with salt and sugar.
   
7. Pour brine over the tomatoes. Close the jar with a simple plastic lid and leave the tomatoes for 4-6 hours.
   

Various additives for pickling tomatoes
To diversify the table, you can use different compositions for pickling tomatoes. What should you add to tomatoes in an instant recipe?

1. Hot pepper. You need to take just a little bit: about 1-2 cups per three-liter jar. But the taste will become noticeably brighter!
   
2. Vinegar. Lovers of pickled tomatoes will definitely add vinegar. It is better to take no more than 1 tablespoon per three-liter jar. Of course, if you are used to taking care of your health, you should do without vinegar.
   
3. Mustard. Ordinary dry mustard can also significantly change familiar taste tomatoes. It is fashionable to simply sprinkle the bottom of the jar with mustard, using about 1 tablespoon of the dry mixture, or you can dissolve the mustard in the brine.
   
4. Bell pepper. Bell peppers are perfect for pickling tomatoes. One dense one is enough large pepper, cut into wide strips. It needs to be placed on the bottom of the jar before pickling the tomatoes.
   
5. Walnut leaf. A nut leaf will complement the flavor bouquet well. It is enough to put 1-2 leaves on the bottom of the jar.
   

Bon appetit!

1. Choose firm tomatoes that are about the same size. Perfect fit" lady finger", "Adam's apple" and other varieties with small fruits and dense pulp.
2. Tomatoes take longer to salt. To speed up the process, pierce them with a toothpick in several places. This is necessary if the recipe does not require cutting off the caps or making other cuts.
3. It is convenient to salt tomatoes in a wide saucepan. If you place the fruits on the bottom in one layer, they will not wrinkle like when taken out of a jar.
4. Store lightly salted tomatoes in the refrigerator, otherwise they will quickly turn sour and moldy. Especially in the heat.

In the bag, the tomatoes are salted in own juice, so cuts on vegetables are necessary. This salting method takes 2–3 days. But if you add apple cider vinegar or lemon juice, the process will go faster.

Ingredients

• 1 kg of tomatoes;
• 1 tablespoon salt;
• 1 teaspoon sugar;
• 4 cloves of garlic;
• 1 bunch of dill.

Preparation

Wash and dry the tomatoes. Cut out their stalks and reverse side make shallow cross-shaped cuts. Place the tomatoes in a clean plastic bag. Add salt, sugar, chopped garlic and herbs to them. In addition to dill, you can use parsley or basil.

Tie the bag tightly and shake gently until all ingredients are well mixed. To ensure that the released juice does not leak out, put the vegetables in a pan or put another bag on them.

Store tomatoes at room temperature for 2-3 days. When salted, transfer to a container and put in the refrigerator.

Tomatoes can be filled with either hot or cold brine. In the first case, salting will go faster: you can try it in a couple of days. In the second you will have to wait 3-4 days. But the tomatoes will be denser: they look like fresh, but in the middle they will be pickled.

Ingredients

• 1 kg of tomatoes;
• 1 ½ liters of water;
• 3 tablespoons salt;
• 1 tablespoon sugar;
• 1 head of garlic;
• 1 horseradish root and leaf;
• 2–3 bay leaves;
• 5–7 black peppercorns;
• 3–5 sprigs of dill.

Preparation

Wash vegetables and herbs. Prick each tomato with a fork or toothpick. Place dill sprigs, horseradish leaves, peeled garlic and tomatoes on the bottom of the pan.

Make a brine: dissolve salt and sugar in water, add bay leaf, peppercorns and horseradish root, cut into slices. Boil it. Pour hot brine over the tomatoes, cover with a lid and let them salt for 2-3 days at room temperature. Then put the snack in the refrigerator.

As an option: you can pour chilled brine over the tomatoes, and add more currant leaves to the bottom of the pan.

Easy to prepare and very savory snack, which is not a shame to serve on the table. The combination of red and green looks impressive. You can try it in a day and a half. But what longer tomatoes salted, the richer the taste.

Ingredients

• 10 tomatoes;
• 1 liter of water;
• 6–7 cloves of garlic;
• 2 tablespoons salt;
• 1 tablespoon sugar;
• 1 bunch of dill and parsley.

Preparation

Finely chop the herbs and garlic. The latter can be grated on a fine grater. Stir.

Cut the washed and dried tomatoes crosswise approximately to the middle. Distribute the herb and garlic filling between the resulting slices. Stuffed tomatoes place in a saucepan.

Dissolve salt and sugar in water and fill with this brine. Cover them with a large plate and place something heavy on top, such as a jar of water. Keep it in a warm place for 1–1.5 days, and then put it in the refrigerator.

Here is a variation of this recipe where lemon juice is used instead of brine. Thanks to this, the tomatoes are salted faster: you can eat them after 5 hours.

If you have your own recipe for lightly salted tomatoes, be sure to share it in the comments.